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Name: Lasagna Sauce
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 28 oz can tomatoes; 1 8 oz can tomato sauce; 1 6 oz can tomato paste; 1 cup broth; 1/2 cup minced onion; 2-5 cloves garlic; 1 tsp dried thyme; 1 tsp oregano; 1 pinch dried basil; 1-2 shakes red pepper flakes; 1 bay leaf; olive oil; 1 rind parmesan cheese

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INGREDIENTS

3 28 oz can tomatoes
1 8 oz can tomato sauce
1 6 oz can tomato paste
1 cup broth
1/2 cup minced onion
2-5 cloves garlic
1 tsp dried thyme
1 tsp oregano
1 pinch dried basil
1-2 shakes red pepper flakes
1 bay leaf
olive oil
1 rind parmesan cheese

Servings

INSTRUCTIONS

Heat the olive oil in a dutch oven on medium low heat. Sauté the

onions, herbs and salt for 2-3 three minutes. Add garlic. Sauté for

another 3 minutes or so.

If using whole tomatoes, crush the tomatoes with your hands or put

into a food processor. Crush or process to the desired consistency.

About ten seconds in the food processor will give you nice chunky

tomatoes if you start with whole. If using diced tomatoes, ten seconds

in the food processor will make the tomatoes relatively smooth, with

just a little chunkiness.

Add the tomatoes to the onions and garlic. Add the tomato sauce,

tomato paste, chicken broth and beer. Add the pepper, bay leaf and the

Parmesan rind. Simmer, uncovered, on very low heat for about an hour.

If you want it thicker after an hour, leave the lid off. If you don’t

want it to thicken anymore, put the lid on, and cook for another hour.

You can cook it longer than that, but it’s not necessary.

The amounts of herbs are estimates. If I can’t see the herbs after

everything is in the pot I add more.

The beer and chicken broth are both optional in this recipe. You can

make a great sauce without them. You can make a great sauce without

the parmesan rind.

I usually use Yuengling Lager in the sauce, because that's what we

have in the house. You can use pretty much whatever you want, but I

recommend a pilsner, lager or lighter ale.

You can also do this in the crock pot, which is what I do when I add

Italian sausage. The longer the sausage cooks, the more tender it

gets. I use sausage links, and cut each link into three or four

pieces.

NOTES

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Lasagna Sauce

3 28 oz can tomatoes 
1 8 oz can tomato sauce 
1 6 oz can  tomato paste 
1 cup  broth 
1/2 cup minced onion 
2-5 cloves garlic 
1 tsp dried thyme 
1  tsp oregano 
1 pinch dried basil 
1-2 shakes red pepper flakes 
1   bay leaf 
  olive oil 
1 rind parmesan cheese

Heat the olive oil in a dutch oven on medium low heat. Sauté the
onions, herbs and salt for 2-3 three minutes. Add garlic. Sauté for
another 3 minutes or so.
If using whole tomatoes, crush the tomatoes with your hands or put
into a food processor. Crush or process to the desired consistency.
About ten seconds in the food processor will give you nice chunky
tomatoes if you start with whole. If using diced tomatoes, ten seconds
in the food processor will make the tomatoes relatively smooth, with
just a little chunkiness.

Add the tomatoes to the onions and garlic. Add the tomato sauce,
tomato paste, chicken broth and beer. Add the pepper, bay leaf and the
Parmesan rind. Simmer, uncovered, on very low heat for about an hour.
If you want it thicker after an hour, leave the lid off. If you don’t
want it to thicken anymore, put the lid on, and cook for another hour.
You can cook it longer than that, but it’s not necessary.
The amounts of herbs are estimates. If I can’t see the herbs after
everything is in the pot I add more.

The beer and chicken broth are both optional in this recipe. You can
make a great sauce without them. You can make a great sauce without
the parmesan rind.

I usually use Yuengling Lager in the sauce, because that's what we
have in the house. You can use pretty much whatever you want, but I
recommend a pilsner, lager or lighter ale.

You can also do this in the crock pot, which is what I do when I add
Italian sausage. The longer the sausage cooks, the more tender it
gets. I use sausage links, and cut each link into three or four
pieces.

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Nutrition

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Serving Size: 1 Serving (356g)
Recipe Makes: Servings

Calories: 65
Calories from Fat: 11 (17%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 759.5mg		26 %
Potassium 200.9mg		5 %
Total Carbohydrate 13.1g		4 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 10.3g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 65

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